Christine Le Tennier White Balsamic and Black Truffle Flavor Pearls Agave Syrup This 500g tub of cep

This 500g tub of cep powder is ideal for caterers

renowned for its pasta-making history

That’s all there is to it

Pair this plate with other pieces from the Puglia collection for a modern Italian table

Try mixing the anchovy extract with olive oil at a 1:3 ratio

Christine Le Tennier White Balsamic and Black Truffle Flavor Pearls Agave Syrup This 500g tub of cepWhite balsamic and black truffle pearls add an instant burst of earthy rich acidity and an elegant, refined appearance that nods to modernist cuisine. The intense muskiness of black truffle is perfectly balanced by the sharpness of white balsamic vinegar, which has a fresher, lighter flavour than the dark, syrupy variety. Use these pale, translucent pearls to add a sophisticated finish to beef carpaccio or sashimi salmon, or to complement the savoury